Beef Tenderloin

Tenderloin is the most tender cut on the animal, a long, lean muscle that barely gets used, which is why it needs almost no chewing. Whole, it’s the cut behind filet mignon and beef Wellington, roasted whole or portioned into steaks before cooking. Chopped into steaks, it cooks fast, two to three minutes a side, and is easy to overcook past medium since there’s little fat to keep it moist. Because it has so little marbling, a good sear and a five-minute rest after cooking matter more here than with a fattier cut.